Have you ever thought; how the heck do you roast peppers? I certainly have. For that reason, I decided I would give it a try and share my how-to roast red peppers experience. Most noteworthy, easier than I thought.
February and cold outside, subsequently, soups are a must to keep us warm inside and out. In addition, it is the month of love. What better to serve on Valentine’s Day but a beautiful red bowl of comfort. Roasted red pepper soup filled all the needs of February.
Bell peppers or, Capsicum, are classified as fruit. Who knew? Peppers come in all different colors including red, yellow, orange, green, white, and purple. The most common colors are green, red, yellow and orange. The unripe pepper is green. Red peppers are the ripened version of the green.
Not only are they beautiful but packed full of nutrition. Excellent source of vitamins A and C, potassium, folic acid, and fiber.
First and foremost, purchase your peppers. Best to buy fresh in-season farmer’s market peppers. I recently found a very helpful article all about bell peppers; when to pick, how long do they last, how to determine if they are good. The site is Tips Bulletin: How to Tell If a Bell Peppers are Bad.
- Organic: the best practice to buy most vegetables, usually more expensive but worth it
- Fresh: preferred but not always an option
- Farmers Market: support local farmers, though not always an option
- Local Grocers: easy option to find organic and non-organic. Keep an eye out for sales
Roasting red or any color peppers is easier than I thought. Honestly, I was a little nervous about roasting peppers. I had always seen it done on an open flame of a gas range which made me nervous. Though not everyone has a gas range.
- Gas stovetop: over an open flame 20 to 25 minutes turning often.
- Outdoor grill: place on grates about 15 to 20 minutes turning as needed.
In short, have fun in the kitchen, don’t take yourself too seriously. Subscribe, share, and let me know how “YOU” made it your own. Share your positive comments and suggestions. ❤️ from VGFL.
- 6 red peppers
- Preheat oven to 450 degress.
- Cut peppers in half lengthwise, remove seeds, membrane, wash, and dry.
- Cover large baking sheet with foil or parchment paper (usually not recommended over 400 degrees.)
- Turn peppers face down on to the baking sheet, press lightly. Place sheet into oven and cook for 20 to 25 minutes.
- Once the peppers are charred, remove from the oven and place the peppers into a large glass bowl cover with a lid for 10 minutes.
- Carefully remove the peppers from the bowl and remove the charred outer skin.
- Place in a closed container for up to 5 to 7 days.